Chocolate Sambuca Crinkle Cookies

A Taste of Anise-Flavored Liqueor in Every Bite

GMA Recipes Dessert
Servings:Over 8
Difficulty: Easy
Cook Time: min

Katy Macmaster has infused chocolate cookies with a touch of the anise-flavored liqueor Sambuca. Make your own and enjoy amidst the blustery winter weather.


  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 12 oz bittersweet chocolate (fine-quality, and not unsweetened), chopped
  • 1/2 stick unsalted butter
  • 2 large eggs
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup Sambuca (or other anise-flavored liqueur)
  • 2 tablespoons granulated sugar
  • 1 cup confectioners sugar
  • Cooking Directions

    Sift together flour, baking powder, and salt. Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl.

    Stir in flour mixture and chocolate (dough will be thin). Chill, covered, until firm, about 2 hours.

    Preheat oven to 350 F.

    Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2 inches apart on 2 lightly buttered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total. Transfer to racks to cool.

    Yeilds: About 2 1/2 dozen

    Recipe Summary

    Main Ingredients: flour, sambuca, chocolate, eggs, butter

    Course: Dessert, Cookies

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